Ingredients
- 4 tbsp crème fraîche
- 2 tbsp grainy mustard
- 2 garlic cloves, crushed
- 150ml chicken stock
- 8 skin-on chicken drumsticks and thighs
- 500g baby potatoes
- 200g green beans
- 2 tbsp clear honey
- ½ small bunch tarragon, roughly chopped
Method
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Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
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Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving